Grilled Corn And Edamame Succotash Salad

Ingredients

• Servings: 8
• 5 ears corn, shucked
• 1/2 yellow onion, peeled
• 1 red bell pepper, stemmed and seeded
• 1 jalapeno pepper
• 3 tablespoons olive oil, divided
• salt and ground black pepper to taste
• 1 cup frozen shelled edamame (green soybeans)
• 1 tablespoon wine vinegar
• 2 tablespoons chopped fresh basil, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• place corn, onion, red bell pepper, and jalapeno pepper on a baking sheet. drizzle vegetables with 2 tablespoons olive oil; season with salt and pepper. rub to evenly coat.
• transfer vegetables to grill and cook, turning several times, until vegetables are tender and dark marks appear, 10 to 15 minutes. set aside to cool.
• bring a pot of water to a boil; cook edamame in the boiling water until tender, 10 to 15 minutes. drain and cool.
• whisk 1 tablespoon olive oil and vinegar together in a bowl.
• dice red bell pepper, jalapeno pepper, and onion. cut corn off the cob. combine vegetables in a serving dish; add edamame. toss vegetables and edamame with oil-vinegar mixture. season with salt, pepper, and basil.